Low-Knead Bread
- Total Time
- 4 hours, plus 13 hours’ to 3 days’ resting
- Rating
- Notes
- Read community notes
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Ingredients
Yield:1 loaf
- 400grams bread flour (about 2⅔ level cups; see Tip)
- 8grams salt (about 1½ teaspoons table salt, 2 teaspoons Morton kosher salt, or 2½ teaspoons Diamond Crystal kosher salt)
- 2grams instant or “rapid rise” yeast (about ½ teaspoon; see Tip)
- 300grams warm water (about 1¼ cups)
- ⅛teaspoon white vinegar or lemon juice
- Rice flour or extra bread flour, for dusting
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
246 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 49 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 8 grams protein; 273 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Mix the dough: Combine the flour, salt and yeast in a large bowl and mix with your hands until mostly homogenous. Combine the water and vinegar or lemon juice, then add to the bowl. Form one hand into a stiff claw, and stir with it until no dry flour remains and the dough forms a sticky, shaggy ball. Roll the ball around the bowl until most of the dough is part of the same large mass. The mixing process should take no more than 30 to 45 seconds.
- Step 2
Scrape your dough-covered hand with your clean hand to get most of the dough into the bowl, then invert a tall-sided medium metal or glass bowl and place it on top of the large bowl, tapping it to ensure a tight seal. Allow the dough to rest for 20 to 40 minutes.
- Step 3
Fold the dough: After the dough has rested, remove the inverted bowl. The dough should look very wet and sloppy. Dip your hands briefly in a bowl of water, then shake off the excess. Using one hand, scoop your fingers under one side of the dough to the very bottom of the bowl and, working quickly, lift that side, stretch it a few inches, and fold it over to the opposite side. Rotate the bowl and repeat, 4 to 6 times, until you’ve worked all the way around the dough. (The dough will become noticeably tighter and a little more difficult to stretch with each fold.)
- Step 4
Lift the dough and flip it over. Cover the bowl with the inverted bowl and allow to continue resting. Repeat this every 20 to 40 minutes within the first 2 to 3 hours. (No need to be very precise with timing at this stage.) By the last folding step, the dough should be significantly smoother and tighter and resemble a more traditional (albeit slack) bread dough. Cover with the inverted bowl (or a cutting board) then transfer to the refrigerator and let rest at least overnight and up to 3 days.
- Step 5
Prepare the loaf: At least 3 hours and up to 10 hours before baking, remove the dough from the fridge and let it rest at room temperature. (It will initially start to rise but may collapse a little bit as it expands. This is OK.) Two hours before baking, wipe out any moisture collected on the inside of the medium bowl, dust a dish towel thoroughly on one side with rice flour or bread flour, then line the medium bowl with the towel, floured-side up. Generously flour your work surface. Sprinkle flour around the edges of the dough in the large bowl, then tilt the bowl vertically over your work surface, using your fingertips to ease the dough away from the bowl until it all tips out.
- Step 6
Working gently but quickly, fold in the edges of the dough one last time. Using the sides of your hands instead of your fingertips, and as much extra flour as necessary to prevent sticking, flip the dough over. With your palms up and hands placed flat on the work surface, gently tuck the dough together underneath until the top surface is relatively smooth and taut.
- Step 7
Proof the loaf: Carefully lift the dough and place it smooth-side up into the towel-lined bowl. Cover the bowl with a large inverted baking sheet and allow the dough ball to rise until it roughly doubles in volume and doesn’t spring back readily when you poke it with a fingertip, about 2 hours. Meanwhile, wash out the large bowl and have it ready.
- Step 8
Heat the oven: At least 30 minutes before baking, adjust the oven rack to the lower-middle position and heat your oven to 500 degrees. When dough is ready, invert the bowl and baking sheet so that the dough is lying on the sheet. (The sheet will end up inverted.) Lift off the bowl and carefully lift off the kitchen towel. If it sticks at all, be very gentle when coaxing the dough off; the goal is to minimize the loss of gases trapped inside.
- Step 9
Bake the bread: Splash some water into the inside of the larger metal bowl, then invert it onto the baking sheet over the dough ball. Transfer the whole thing to the oven, reduce oven temperature to 450 degrees and bake for 25 minutes. Using oven mitts or dry kitchen towels, remove the bowl and continue baking until the loaf is as dark as you’d like it, 15 to 25 minutes longer.
- Step 10
Remove the bread, transfer to a cooling rack, and allow to cool completely before cutting it open.
Tips
- It is strongly recommended to use a gram scale for accuracy and success in this recipe. This recipe calls for bread flour, preferably King Arthur brand flour, which has a protein content of 12.7 percent. If using all-purpose flour, decrease water content by 20 grams. If using active dry yeast instead of instant or rapid rise, increase the amount to 2¼ grams (a heaping ½ teaspoon). The water should feel warm to the touch and register around 90 degrees on an instant-read thermometer.
- To make a rye or whole-wheat version of this bread, substitute 100 grams of the bread flour with an equal quantity of rye or whole-wheat flour, and increase the water by 10 grams.
Private Notes
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Cooking Notes
Randy (in Paris)
I still prefer the original Cooks Illustrated version, using a preheated Dutch oven and parchment paper to move the wet dough. It is the simplest and produces consistent results with the least amount of work.
Tyler
If you have suggestions to improve it, give us your actual measurements to improve on this recipe that was painstakingly developed over months and months by a professional chef. Show us the proof, don't just say "unbelievable waste of time, just adjust it"
Mark L.
I've had really good results with a similar process of initial foldings but then transferring the dough to a parchment lined mixing bowl. I put the bowl with dough (in plastic bag) and proof it overnight in my microwave (works great as a proofing box). 12 to 18 hours later, I heat up my Dutch oven to 500 degrees and after 30 minutes, lift up the fully proofed, puffy dough ball with its parchment into it. Bake for 30 minutes at 450 degrees, remove lid, 20 minutes more. No more deflated dough,
Curtis
I enjoyed this recipe as did everyone that came over for dinner! I would recommend trying it as written as there was a lot of testing that went into it (as any Kenji recipe), take a look at his youtube video as well if you need a visual aide, it is here: https://www.youtube.com/watch?v=6RUDa0FKplk
Gumbo's Dog House
The folding technique is not a waste of time because it transforms what starts out as a heavy lifeless wet flour ball into an amazing lively puffy happy cloud of bread dough that gets happier with each of these turns. When that happens you know you are creating the start of great friendship; which climaxes with the eating of a thick slice of it, spread with butter, and accompanied by a crisp white wine.
SCY
The recipe author has a Youtube channel (search his name) where he demonstrates the recipe!
Sharon
I've been making the Cook's Illustrated version for years and years and I thought I'd give this a try. The method is easy as could be, although it's not quite as "slap it together and forget about it until morning" as the Cook's version. But honestly, the results are so much more like I want them to be. The loaf was open textured, lively and crisp on the outside. Perfect chew on the inside. I think this is a big improvement.
Chris
Unbelievable waste of time flipping and flopping. I suggest this: 1: adjust flour/water combo to make a dough that can stand up on its own. The "shaggy" floppy dough is a pain to handle and it's unnecessary to get the desired "crumb" and "crust" and "hole structure. 2: After mixing everything together in abowl, let it sit, covered (i put a plate on my bowl) for 10 to 20 minutes while you do something else worthwhile. 3: Lift and fold the dough a few times. 4: rest, rise, bake in dutch oven.
m
Followed the recipe and watched the video a reader linked. It's really not that much extra work and the results are worth it. Compared to the original no knead bread, I think this recipe tastes better and the finished product is less spongy. I burned the bottom but that was my fault, I should have moved the rack up higher. Regardless, it was worth the effort because I learned how differences in hydration changes the texture of the bread.
m burns
I am (or I should we are, since my whole family benefits) very very grateful to Kenji for taking all the time to amalgamate several techniques to come up with such an easy, straightforward, reproducible and at the same time flexible system for making truly delicious bread. The flip stage after initial addition of yeast mirrors what I had learned to do with sourdough levain from Tartine (which was wonderful as well), but allows for use of commercial yeast, which fits my schedule. Thank you Kenji
Katherine
I've baked this bread for two years, made several adjustments on the original recipe, and incorporated a few from this one: 1. Mix dough: a few drops of vinegar for strength, plus a glug of olive oil for flavor. 2. Fold it twice in the first few hours. 3. Put dough into fridge after 14-16 hours overnight. 4. Final proof in a benetton/bowl, flip onto a parchment paper, lift to transfer to pot. 5. Bake with dutch oven with a baking sheet on the bottom rack to avoid burning the bottom.
Mike Schmidt
Can I offer a suggestion? Just mix it in a glass bowl and cover tightly with saran wrap. This medium bowl - large bowl - inverted bowl nonsense is tedious!
Diane Estes
I'll stick with the Bittman method. Quick, easy, and the bread is always good. This new method is way too involved for the majority of cooks today. Life is way too busy to do all that flipping and folding. That's why the Bittman method was and is so popular.
JLP
For everyone struggling with the directions, watch the video. https://www.youtube.com/watch?v=6RUDa0FKplk If the link isn't allowed, go to youtube and search Kenji low knead bread. He makes the bread step by step and explains everything.
Annie
Ortolana, I have heard that you can keep it crusty by letting the loaf cool in the oven after you turn it off with the door ajar. Just put the loaf directly on the oven rack. I did this for my first try at this recipe and it stayed nice and crusty once cooled. The crust did soften quite a bit the next day though.
Anne
I made the Rye version as written except that I used about 20 grams of whey in place of some of the water. I make yogurt and have a lot of whey and find it gives a nice tang to bread recipes. I make a lot of no knead breads and this one is not terrible, because it's bread, but it is probably the worst. It's very flat with a dense chewy crumb. I need to experiment more. I think it needs a lot more liquid and maybe the yeast has to be activated in the liquid before adding to the flour.
Derval
This recipe is delicious, and I think the extra “low-knead” steps makes an appreciable difference from the original no-knead recipe. But after baking two horribly misshapen loaves, I’d caution those trying this recipe to be mindful of the size of your bowl. If you’re worried it’s too small — it probably is. I don’t seem to have the goldilocks bowl that will make this work, I’ll probably repeat the recipe but just go back to cooking in a preheated Dutch oven.
gourmet everyday
This is my yeast bread recipe of choice—it makes a loaf that has the perfect balance of crust, chewy crumb, tangy flavor and not too ginormous. It is incredibly forgiving—I have left it mid-fold stage on the counter for hours by accident, forgone the refrigeration, and doubled the yeast and still produced a delicious loaf that is beautiful too. I live in a humid climate and have found that you have to dial back the water 1/4-1/2 cup to compensate for saturated flour.
Mary
I’ve done it both ways now. Several times using the Dutch oven method and this, my first time, using the bowl over the sheet pan method. Right now I can say that I prefer the second method better. For one, it’s easier and safer. The new method produces an airier loaf with more holes that is less dense. I also like the flavor of the new method better. I’m going to try it a few more times and then I���ll know for sure. Both are very easy to make.
Helen
Made a lot of no-knead bread during the pandemic (finally broke down and bought a scale-life changing as far as baking goes), mostly decent, but thought the structure and chew was sometimes disappointing, so I decided to try this. Made a huge taste difference to allow a longer fermentation (in the fridge) and to do the turns. The bread came out crusty with a good internal chew. Recommend using parchment rather than towel though!
Rick
I finally found my go to recipe. My breads have been very dense, which I like but Mrs. turns her nose up at. This had a lovely, crunchy crust, airy interior and "restaurant quality taste." Variations. Added 2 tbsp of ground flax. Folded only 2x before fridge 24 hours. Folded 3x while chilling. I used a sealed tupperware container. No extra flour to work the dough from shaggy to taut. 10 hrs rest post fridge was genius. That made all the difference in the crumb. Cast iron Dutch oven baked.
Shannon
If you do the final rise on parchment in a bowl and lift it into the hot Dutch oven, it's much simpler, but don't forget to slash the loaf, right before putting the lid on the Dutch oven. This will allow it to rise higher in the initial stages of baking and develop a more attractive crust. It's also nice to scatter Maldon flaked salt over the dough before baking it.
KLN
I make this bread every week, and everyone loves it! Fantastic recipe. If I could give it 10 stars, I would.
gourmeteveryday
In a high humidity climate I find that I always need to use a little more flour (3c) and less water (1c). And in the tropics we can get away with same day baking, no overnight rise, with a little more yeast (1 tsp).
Tim
Ignore all the guff. Mix 5 mins with dough hook. Stretch in bowl as described. Leave 3 days in fridge in a bowl with cling film. Turn out into pot and shape. Prove 3 hours. Bake 250C until browned to your liking, about 50 mins in cold pot. Job done. Increase amounts by 1.56 to het a proper sized 800g loaf.
Tim
Very good. Not sure about all the palaver with cutting boards and upside-down bowls. Cling film is the way to go!
Fran
I believe it's to demonstrate that you don't need a dutch oven to bake the bread in. Not everyone can afford/wants to invest in a big, heavy pot
elizabeth
Done this recipe dozens of times. Makes an excellent loaf and great gateway to sourdough baking. No need for instant yeast over conventional. Not to question the food god—I haven’t compared results like I’m sure he has but I’ve been super pleased with the loaves from conventional dried yeast. Just saying don’t let it stop you. (Also, no need to proof yeast you know isn’t dead. I use active dry straight out of the freezer.)
elizabeth
Burned (or over crusty) bottoms are a real issue with this the Dutch oven technique, esp with a gas oven. I suggest a pizza stone/steel/half sheet on the rack below your preferred setup and moving the loaf directly onto the rack for the last half of the uncovered part of baking.
Greg Helfrich
I've been making the original Sullivan Street recipe for years. I tried this version and I'm very impressed! The taste is great with a softer, airier crumb, while the crust isn't so severe. It's a bit more work but, I'm sold on this method.
Bruce
Delicious and great-looking bread with effective instructions. Thanks.
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